Recipe for ciabatta in the oven at home. How to bake ciabatta in the oven at home Prepare ciabatta at home

Ciabatta is an Italian bread with large pores, very airy, soft inside, with a crispy, tasty crust. We learned about this bread from the Italians. This bread is usually made in a rectangular shape, the loaves are made small.
This time we will tell you how to prepare ciabatta at home using the oven.
Making ciabatta is quite easy, but it will take a lot of time to prepare the dough, but what’s nice is that this dough does not require kneading or kneading.

Taste Info Bread and flatbreads

Ingredients

cold water, from the tap – 360 ml;
flour – 500 g;
salt – 1 tsp;
sugar – 0.5 tsp. (can be done without sugar);
dry yeast – 0.5 tsp. or fresh – 8-10 g;
vegetable oil (preferably olive, but this is not critical) – 1 tbsp.

Cooking time: 14 hours Difficulty: Easy

How to make ciabatta at home in the oven without kneading

During the fermentation process, the dough will significantly increase in volume, approximately three times, so it is important to choose the right container. Have you chosen? Then let's go.
Mix water with yeast, let stand for a few minutes until the yeast dissolves.
Then stir in the sifted flour, salt and sugar, add vegetable oil. I mix all these ingredients with a spoon. There is no need to knead by hand or with a mixer. Cover the dough tightly with a lid or film and set aside for 10-12 hours. We don’t heat the water for the dough, we don’t put it in a warm place: it will work perfectly in 12 hours. I usually make the dough in the evening and bake in the morning. You can increase the fermentation time by putting the dough in the refrigerator. In this case, we start baking in a day.

The ripened dough is very bubbly and sticky. Carefully transfer it to a cutting board well sprinkled with flour, trying not to release any bubbles.

Sprinkle flour on top and stretch into a square.

Classic no-knead ciabatta recipes. We wrap the dough with the edges inward, then again, then place it seam side down.

We cut the dough into 2-3 parts - these are our future ciabattas.

We send the pieces to proof for 1-2 hours, covering them with a napkin or towel. I usually place them on a parchment-lined baking sheet right away so that I don’t have to drag them around later. Again, don’t put it in a warm place, room temperature is enough.

After proofing, place the buns in the oven. Preheat the oven to maximum temperature. Bake first for 15 minutes at 250° with steam, then 15-20 minutes at 200° without steam. Steam in the oven is needed so that the ciabattas come out golden brown and bake more evenly. Important! At this point in the recipe I was left without an oven door! If you spray the oven with a spray bottle, be careful not to get water on the glass door: this may cause it to break into pieces, as happened in my case. Better yet, just place a bowl of water on the bottom of the oven.

We check for readiness by sound: open the oven and tap the bun with your fingernail. A sign that the product is ready is a dull wooden knock. Cool the finished ciabattas on a wire rack.

Now you understand that if you suddenly want to make aromatic ciabatta, there will be no problems, because the ingredients for bread can always be easily found in your own kitchen.

Combine all ingredients in a bowl and immediately begin stirring. Using a wooden spatula, a kitchen machine with special attachments, or a blender. The classic ciabatta dough should be liquid, so you don’t need to add all the flour at once. Depending on the manufacturer and the quality of the flour, it will absorb water differently, so you may need more or less flour than indicated in the recipe. You need to knead a homogeneous and very sticky dough that can be pulled by the kneading tool.

You need to knead for 10 minutes, during this process the quality of the dough always improves. When kneaded, take a clean napkin, cover the bowl with the dough, and leave it like that for 10-12 hours. That is why it is convenient to knead the dough overnight, so that it is most convenient to start cooking in the morning. You can take not a napkin, but a transparent lid that will tightly cover the dough. Through the lid it will be convenient to watch how the dough increases in size.

After this time, the dough should double in volume, swell, and air bubbles should appear on its surface. The dough should have a pleasant smell of freshly fermented dough.

Dust your work surface with flour and carefully place the dough onto it. Knead it a little with your hands, it should be elastic, it will be convenient and comfortable for you to work with it. Sprinkle flour on top of the dough ball and form one large or two smaller loaves.

Prepare a baking sheet by covering it with baking paper, grease it with oil and carefully transfer the dough onto the paper. The dough will need to be left alone for another two hours, covered with a napkin, so that it can finally proof. It is quite possible that the dough will look flat, and this is how it should be; in the oven, our loaf will rise and end up with characteristic “voids” inside.

Preheat the oven to 220 degrees, place a container of water on the bottom shelf. Place the baking sheet with the loaf in the oven and leave there for 30-35 minutes. After this time, the bread should be ready! A beautiful loaf with a golden crust will not leave anyone indifferent and you will no longer want to buy ordinary sliced bread. Bon appetit to you and your loved ones!

Secrets of making real ciabatta

Ciabatta means slipper in Italian. This name is explained by the appearance of the bread - due to the liquid dough, it spreads a little and looks like slippers.

During fermentation, the yeast releases carbon dioxide, which allows the dough to rise. A well-stood dough should double in size, and it is at the moment when the dough is at its largest volume that you need to start working with it. If you miss this moment, the dough will settle and, as a result, will not rise in the oven, so the result will not be bread, but just a flat cake.
The ciabatta dough should be sticky, but at the same time easy and convenient to work with. It does not spread on the table, holds its shape perfectly and looks very appetizing!
The best way to knead the dough is with a special dough mixer or a food processor with special attachments. But if you don’t have them, then you need to try and mix thoroughly with your hands for about ten minutes. It is at the moment of kneading the dough that carbon dioxide leaves the dough, and it is saturated with oxygen, which gives the yeast bacteria a “second wind” and they begin to work actively again. As a result, the dough rises perfectly in the oven.
For baking, it is better to use flour with a high protein content, more than 12%.
To transfer the dough from one place to another, it is better to use a special scraper, because it is not so easy to pick up.
You can also adjust what kind of crust the bread will have on your own. The thickness and quality of the crust depends on how you put the water in the oven. At a temperature of 220 degrees, the water evaporates very quickly, the crust sets and turns out thick and crispy. To make the crust thinner, add water from the very beginning when you preheat the oven.
If you don't like huge holes in your ciabatta, you can replace a quarter of the water in the dough with milk. As a result, there will be no large voids, and it will be more convenient to spread butter and other products on the bread.

How to bake homemade ciabatta in the oven

It is convenient to use the simplest recipe as the basis for homemade ciabatta. It does not require much effort to knead the bread dough, but it does require time for fermentation. It is optimal to leave the dough for an hour at eight or nine in the evening. In the morning, form the ciabatta and bake it. Thus, by about eight in the morning there will be delicious fresh bread with a crispy, toasted crust and a tender crumb with “holes” that are similar to holes in good cheese.

Attention! The volume of the pan should be five times larger than the volume of the dough when kneading.

1. Pour yeast into water. The water should be slightly warmer than the room temperature, about 30 degrees.

2. Add flour and salt. Mix the dough with a spoon or spatula without kneading it with your hands or removing it from the pan. The dough is more liquid than for other types of bread.

3. The ciabatta dough will take approximately 7 - 8 hours to rise.

4. When this process is over, you need to take a baking sheet. Cover it with baking paper and pour a few tablespoons of flour onto it.

5. Carefully remove half of the dough.

Place it on the flour and fold all four edges up, forming a more rectangular ciabatta.

Do the same with the second part of the test.

6. Once formed, the ciabatta sits for another hour.

7. Place a tray on the bottom of the oven. Pour about one cm of water into it. This is necessary to ensure maximum rise of the ciabatta while cooking in the oven. In Italy, ciabatta is prepared in wood-burning ovens, which provide the bread with a spongy soft crumb and a crispy crust.

Place the baking tray with bread in the center of the oven. Set the maximum temperature. As a rule, in household ovens this is +240.

8. Once the top crust turns brown, turn off the heat.

Leave the ciabatta there for about an hour.

The resulting Italian ciabatta bread will be so delicious that you can eat it in an instant.

Ciabatta is a long-fermented bread. This forces you to allocate extra time for its preparation, be patient and look forward to this delicate taste. Like any yeast bread, ciabatta is a little capricious, but strictly following the recipe, preparing it at home in the oven is easy.

Classic recipe (original)

Classic ciabatta requires more than 12 hours to prepare. All this time, the dough must be infused so that the necessary structure is obtained. There are faster options, but for fans of classic Italian cuisine, this recipe should be a priority.

Sift all dry ingredients into a large bowl;
Pour in water at room temperature and stir;
Cover the dough and leave to ferment for 12 hours;
Place the dough on a generously floured work surface;
Fold the left side of the dough towards the middle, then the right side;
Do the same manipulations with the top and bottom of the dough;
The entire folding process must be repeated 2 times;
Divide the loaf into two parts and stretch each part into 2 rectangles (10*20 cm);
Sprinkle a linen towel (any thick natural fabric) generously with flour and cover the ciabatta, leaving for 1 hour;
Preheat the oven and baking sheets at 220 degrees;
Place loaves on baking sheets and place in oven;
Place a container of water on the bottom of the oven so that the oven is filled with steam;
Bake for no more than 35 minutes. The bread should be covered with a golden brown crust.

Simplified version

This recipe requires less fermentation time, but the bread turns out no less tasty. This version of ciabatta bread in the oven is suitable for sudden guests or a late dinner.

water – 1 tbsp.;
granulated yeast - 4 g;
sugar - ½ tsp;
flour – 1 tbsp.;
salt.

Time spent: 5 hours.

Calories: 280.

Mix all ingredients;
Beat the dough with a mixer at maximum power. In time – at least 10 minutes;
If the dough remains “smeared”, then add flour (1 tsp);
Cover the bowl with cling film and leave to ferment for 2-3 hours;
The result should be a fluffy mass with large bubbles;
Transfer the dough to the table, but do not knead it;
After tidying it up a bit, transfer it to a baking sheet lined with paper;
Leave for 40 minutes, again covering with film or a towel;
Heat the oven and baking tray to 200°C;
Transfer the loaf to a hot baking sheet and bake for 40 minutes;
For everything to work out, you need to spray the oven walls with water from a spray bottle twice during the baking process;
Cool the finished bread and eat.

Sourdough ciabatta in the oven

Bread made with ready-made yeast sourdough cooks faster, so you can enjoy the taste of freshly baked bread sooner.

Products:

yeast starter - 100 g;
wheat flour – 0.7 kg;
salt - 1.5 tsp;
water - 0.5 l;
olive oil – 20 ml + for greasing dishes.

Time spent: 6 hours fermentation + 2 hours cooking.

Calorie content: 280 kcal.

Make the dough: mix 200 g of water, 100 g of sourdough and 300 g of flour. Leave to ferment for 6 hours;
Prepare the dough: mix the dough with 300 g of water. Sift 450 grams of flour into them, add salt and butter;
Knead the wet dough gently;
Place it in a bowl (grease the sides with oil) and leave to ferment under a towel for 6 hours;
Knead the dough slightly in a bowl every hour;
Sprinkle the counter generously with flour and dump the dough onto it;
Form the dough into a rectangle (thickness - 3.5 cm). Sprinkle with flour;
Divide the loaf into 3 parts and form the same loaves;
Cover everything with a cotton cloth and let rest for 90 minutes;
Then bake for 30 minutes in the oven (230°C).

Ciabatta with suluguni cheese at home

The cheese in this recipe makes the dough somewhat heavier, making it less porous, but more piquant.

Ingredients:

water – 0.2 l;
a packet of yeast;
flour - 270 gr;
salt - 7 g;
cheese - 50 rub;
thyme to taste.

Time required: 3 hours prep + 20 minutes cooking.

Calories: 280.

How to bake ciabatta with garlic in the oven

Italian bread enhanced with garlic and herbs is perfect for both weekdays and holiday dinners.

butter – 50 g;
yeast - 1 tbsp. l;
water at room temperature - 1 tbsp.;
head of garlic;
flour – 1 tbsp.;
salt – 1 tsp;
dill and parsley.

Preparation time: 3 hours for dough + 30 minutes for cooking.

Calorie content: 276 kcal.

Knead a viscous dough: dissolve yeast, salt and flour in water;
Leave the dough to rise for 3 hours. Every hour, fold the dough inward from the edges;
Peel the garlic, wash the herbs, chop everything and grind in a blender with the addition of oil. With this amount of garlic, a persistent aroma and taste is obtained, but the amount can be varied as desired;
Place the dough on the table, place the garlic filling in the middle and fold the edges towards the middle so that you end up with a loaf;
Divide the total mass into 3 bars and sprinkle each with flour;
Place on a warm baking sheet, leave for 20 minutes, and then bake for 15 minutes (at 220 degrees);
Slice the cooled bread.

What to serve with ciabatta

Any Italian bread goes well with wine, jamon and cheese. For a festive table or just a modest dinner, you can prepare a delicious and spicy bruschetta:

Cut the ciabatta into pieces up to 2 cm thick;
Dry them on a grill or frying pan;
Then fry so that it is golden brown on the outside and soft on the inside;
Drizzle the golden brown crust with olive oil;
Rub the bread with garlic and place the filling on top.

Bruschetta is a traditional appetizer that in Italy is served with wine and aperitifs. It can be served with:

chopped tomatoes, basil and a drop of olive oil;
sun-dried tomatoes and chopped avocado;
thin layers of zucchini and Roquefort cheese;
chopped fried chicken, tomatoes and herbs;
chopped prepared squid, chili pepper and drops of lemon juice;
egg, beet and herring salad;
sweet option - ricotta, pieces of figs and arugula;
pickled spicy beets and cheese.

Many housewives are afraid to cook ciabatta, scared by the fermentation time and the structural specifics of the dough. But there are a lot of useful tips for making this bread:

The ciabatta dough is not kneaded in the usual way, it is only folded in stages;
The signature shape is a rectangular loaf;
The secret of porous bread is live yeast and a long fermentation time (at least 12 hours);
When baking, you must use a special flattened stone to bake the bread on all sides;
In order for the loaves to bake inside, you should place a container with water in the oven or periodically spray the walls so that the bread bakes in steam;
Olive oil must be added to the dough;
To get spiced bread, you should add Provençal herbs, marjoram and other spices to the dough.

Strictly follow the recipe, leave the dough for at least 12 hours and gently roll it instead of kneading it - this is the secret of the perfect Italian ciabatta.

How to cook ciabatta? Step by step recipe

Ciabatta can be served as an addition to any other dish, or as a complete dish with filling. There are many variations of this dish. Most often, Italian bread is combined with meats, cheeses, vegetables and sauces.

We invite you to try the aromatic ciabatta bun, following the recipe with the photo step by step. A recipe for a delicious and simple ciabatta will allow you to knead the dough at home to prepare the desired consistency and bake a bun with a spicy aroma and appetizing appearance.

Main ingredients:

800 g of wheat flour (350 grams for sourdough, 450 grams for dough);
half a liter of water (180 milliliters for sourdough, 340 milliliters for dough);
1 packet of yeast - 1 packet (1/2 teaspoon for sourdough, 10 grams for dough);
50 g olive oil;
spices.

Step-by-step cooking recipe:

Before you start cooking, you need to divide the flour, yeast and water in order to knead the dough and make the starter. 800 grams of flour are divided into 350 grams and 450 grams, which will be used to prepare the starter and the dough itself, respectively. The water also needs to be divided: pour 170 milliliters for the starter, leave the rest for kneading the dough. We do the same with yeast. We leave half a teaspoon for preparing the starter and about 10 grams for kneading the dough. The starter should have an airy structure.
Mix flour, water and yeast in the given proportions using a mixer and a special dough attachment. Mix the ingredients slowly and for a long time in a deep bowl. The flour must be sifted well, and the water must be heated.
The prepared mixture should ferment for about a day in a warm and dark place, as well as under film.
When the leaven is infused, you can knead the dough. To do this, take the remaining flour, yeast and salt and mix. Pour vegetable oil and starter into the mixed ingredients, and then add warm water. At low speed, mix all the ingredients with a mixer into a homogeneous mass for ten minutes. The consistency of the dough should be slightly liquid, but elastic and tender. Leave the resulting mass in a large deep bowl until it rises.
Later, the dough needs to be kneaded back and put into the same bowl for two hours, while adding the desired filling. For filling ingredients, you can use pieces of vegetables, spices and herbs, cheese, pieces of meat, olives and even nuts.
After this, the dough should be placed on a floured table and formed into loaves (you can make small buns or one large loaf). You no longer need to knead the dough, but you can shape it by stretching it vertically or horizontally until a flattened shape is achieved.
Ready-made bread can also be left for an hour, sprinkled with flour.
The oven should be preheated to maximum temperature and make sure that the environment in it is moist (you can use a container with water or a spray bottle).
At 220 degrees, you need to bake bread for about twenty minutes.

The finished dish turns out porous and soft!

Rye ciabatta. Sourdough recipe

Preparing ciabatta at home is not difficult, but you must follow all the rules exactly with the recipe. Below we will present a detailed recipe for Italian rye sourdough bread, which will allow you to prepare this wonderful dish at home.

To bake rye bread you need to use not only wheat, but also rye flour. Otherwise, the baking recipe is similar to the classic variation. The same amount of wheat and rye flour, salt, sugar, yeast, warm water, vegetable oil, favorite seeds for taste are added to rye ciabatta, and the classic recipe is followed, keeping the proportions.

To give the bun a spicy and rich flavor, aromatic spices and other ingredients are added to the dough. Ciabatta can be prepared with olives, olives, herbs, onions or garlic, peppers or tomatoes, as well as salmon and even chicken.

There are also many recipes for making Italian bread without yeast - yeast-free ciabatta. Or you can safely take up making ciabatta with fresh yeast or pressed live yeast. The main nuance of preparation is the willingness to improvise with the filling, but full compliance with the given recipe.

Dark rye flour ciabatta can be prepared not only in the oven or bread machine, but also on a stone. You can find a recipe with a photo or video on the Internet and, following step-by-step instructions, prepare delicious bread just like true Italians do.

Italian bread with cheese. Recipe with photo

A step-by-step recipe for Italian ciabatta with cheese at home will allow you to bake a truly original dish. A recipe with photos and videos from Yulia Vysotskaya will help you knead the dough correctly to bake such popular bread at home. This variation of ciabatta with cheese is prepared quickly and easily! The Italian bread recipe resembles the standard.

Main ingredients:

250 ml warm water;
4 g yeast;
250 g flour;
a pinch of salt and sugar;
cheese for filling.

Step-by-step cooking recipe:

Mix flour, yeast, salt and sugar in warm water to knead the dough.
Using a mixer with a dough whisk, knead the ingredients in a deep bowl for about ten minutes at high speed.
The dough should be homogeneous and stick away from the bowl (you can add flour while kneading).
Leave the resulting mass in a deep bowl, covered with a towel, until it rises (from two to three hours). You can add the desired filling - in our case, cheese.
The cheese for the filling can be grated or cut into cubes.
Place the dough on a floured table and give it the desired loaf shape.
Future breads, laid out on parchment, can be left for forty minutes, also covered with a towel.
Preheat the oven to maximum temperature. At 220 degrees, you need to bake the bread for about forty minutes, remembering to “sprinkle” the oven with water about twice.
The finished dish should be cooled, covered with a towel, so that it becomes soft and porous.

If you want to change the ingredients, you can safely add not only cheese to the dough, but also spices, olives, and seeds. By diversifying your usual recipes, you can surprise your guests with new variations of this simple dish!

Homemade ciabatta recipe

Making traditional Italian bread at home is not very difficult. Ingredients for ciabatta can be easily found in the supermarket, and most have them at home. Using step-by-step instructions with photos, you can make homemade ciabatta bread. The recipe is simple and quick to prepare.

We will tell you how to bake ciabatta in a bread machine. The recipe for bread in a bread machine is very simple and will allow even novice cooks to please guests with fresh and warm bread, which is suitable for a hearty breakfast!

To prepare a flour product, use the instructions for ciabatta in a bread machine with a photo or step by step. For baking you will need a standard set of ingredients from classic recipes, as well as garlic and spices for the filling.

Main ingredients:

250 g wheat flour;
150 ml water;
4 g dry yeast;
1 tsp. salt;
1 tbsp. l. vegetable oil;
2 tsp spices (you can take a mixture of “Italian herbs”);
1 tsp dry chopped garlic.

Step-by-step recipe for ciabatta for a Panasonic bread machine:

To knead the dough in a bread machine, mix flour, yeast, salt, garlic and spices.7
Fill everything with the required amount of water.
Turn on the dough kneading function.
The bread maker should operate for about two hours, after which the resulting liquid mass must be taken out of the bowl and placed on the table.
Form loaves from the dough and leave for thirty minutes.
In the main mode of the bread machine, bake the dough until golden brown (about half an hour).
After taking the bread out of the oven, cover it with a towel for five to ten minutes.
The finished bun should be porous and soft.

To make Italian buns a success, you can use a bread machine from any brand. For example, baked goods can be baked in a Panasonic 2501, Redmond, Moulinex or Kenwood bread maker. Recipes for ciabatta in a slow cooker with photos from Italian chefs will help you recreate the taste of a real Italian meal made from rye flour.

An Italian recipe for ciabatta from Jamie Oliver, Julia Vysotskaya, Richard Bertinet and other chefs will give you the opportunity to replace your usual pizza, bun or cheese sandwiches with something completely new! This ciabatta sandwich recipe will allow you to use Italian bread for everyday breakfasts and dinners!

Bon appetit!